POSTPRANDIAL RESPONSE OF BEAN CONSUMPTION ON INFLAMMATION, OXIDATIVE STRESS, GLUCOSE, AND INSULIN IN ADULTS WITH METABOLIC SYNDROME

Abstract

Metabolic Syndrome (MS) is a condition associated with inflammatory and oxidative stress. Consumption of a high carbohydrate/fat meal induces postprandial increases in markers of oxidative stress and insulin resistance. The present investigation aimed to determine whether inclusion of beans with a high fat meal would modify these postprandial responses. After an overnight fast, 12 adults with MS consumed a nutrient‐matched standard breakfast with either black beans (BB), fiber matched (FM), or antioxidant matched (AM) in a randomized crossover design. Postprandial responses (triglycerides (TG), cholesterol, glucose, insulin, and markers of oxidative stress and inflammation) were measured for 5 hours. Baseline characteristics include BMI 32.2±5.7 kg/m2, HOMA‐IR 2.4±1.0, and HOMA‐β cell function 92.6±32.0%. Preliminary results show that postprandial TG (mg/dL) was significantly lower after BB (162.5±17.3), compared to AM (176.8±17.3 P=0.0208) and FM (179.4±17.3 P=0.0091). Postprandial insulin (μIU/mL) was significantly lower after BB (33.5±4.3), compared to FM (38.4±4.3 P=0.0310) and AM (50.3±4.3 P=<0.0001). Postprandial oxLDL was significantly higher 5 hours after FM, compared to BB (50.7±3.2 vs 43.7±3.2 P=0.0438). Current results suggest that black beans may transiently attenuate exaggerated postprandial TG and insulin responses in adults with MS.Grant Funding Source : UC Davis Departmental Funds and Dry Bean Council